摘要
本研究介绍了非油炸杂粮方便面的生产工艺、试验方法、面饼的感官与客观评价方法、面饼营养学评价、检测方法及试验结果。小试研究结果:探索出了采用二次挤出、蒸面、干燥等一系列工艺,研制出的非油炸杂粮面饼具有脂肪含量低(3.5g/100g),膳食纤维高(5.84g/100g),并含有铁、锌等人体必须的元素,多种杂粮蛋白质的互补作用,使氨基酸评分增加,产品口感良好,容易复水,滑爽、劲道,香味浓郁,风味独特。中试结果:生产大众型面饼连续27批(300kg/批)平均水平为:糊化度92.7%,脂肪3.23g/100g,膳食纤维5.32g/100g,水分8.7%,卫生指标均达到GB17400-2003,达到预期效果。
This research introduced the technology, test method, sensory and objective evaluation method of noodle, nutritional evaluation of noodle detection methods as well as experimental results of non-fried coarse cereals instant noodle. Explored a series of technologies, the non-fried coarse cereals instant noodle has low fat （3.5g/100g）, high dietary fiber （5.84g/100g）, and some necessary elements. Various coarse cereals protein complement, the product has the feature of good test, easily rehydration, etc. The pilot test showed that gelatinization degree 92.7%, fat 3.23g/100g, dietary fiber 5.32g/ 100g, water 8.7%. Health index reached GB17400-2003, the results accord with expected effect.
出处
《食品与发酵科技》
CAS
2010年第2期44-50,共7页
Food and Fermentation Science & Technology
基金
2007年四川省科技成果鉴定项目(川科鉴字[2007]第124号)
国家科技部农业科技成果转化资金项目(2007GB2F000275)
关键词
非油炸
杂粮
面饼
糊化度
脂肪
膳食纤维
non-fried
coarse cereal
noodle
gelatinization degree
fat
dietary fiber
